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  • Sussan Estela Olaya

    Administrador
    junio 1, 2024 en 17:29
    Level: favicon spaced Scoolinary Team

    Hi @najafm775

    I just reviewed the course and I see that the videos of lesson 14 and 15 are repeated, I have just reported this incident to the content team so they can review it. As soon as I have news I will contact you again.

    Greetings

    .

  • Sol Damiani

    Administrador
    junio 3, 2024 en 17:10
    Level: favicon spaced Scoolinary Team

    Hi Chef @najafm775 👋

    Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

    While we wait for our Team’s response, I want to invite you to explore our Feed. There you can:

    • Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
    • 🚀Join our Challenges: you may win some wonderful prizes! Coming up next Thursday, June 6th, we’re kicking off our Scoolithon: Scoolinary’s marathon. We promise it will be a blast! Stay tuned!

    Have a super great day and hope to see you around often!

  • Sussan Estela Olaya

    Administrador
    junio 5, 2024 en 23:45
    Level: favicon spaced Scoolinary Team

    Hi @najafm775

    I previously asked about this course because one of the lessons was repeated. I just sent the question again about applying the dessert spray, but in the meantime I am attaching the link to the realistic fruit dessert course where the same procedure is followed. outside. Go for the orange.

    As soon as I have a response, I will contact you again.

    https://www.scoolinary.com/es/cursos/frutas-y-frutos-secos-realistas/lessons/limon-fresa-acacado-y-presentacion.

    Greetings.

  • Sussan Estela Olaya

    Administrador
    junio 6, 2024 en 15:47
    Level: favicon spaced Scoolinary Team

    Hi Maryam

    The content team informs me that at the next opportunity when they have a recording of a course with Chef Bachour they will include this technique.

    Greetings.

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